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4.18.2012

Cherry & Pineapple Tea Sandwiches with Miss Sophie

It's been a great fun time photographing Miss Sophie's recipes each week. Have you ever heard of Cherry & Pineapple tea sandwiches? Cream cheese filling on white bread! OK, not the usual pick for those who are health conscience, but isn't this ol' timey, Southern recipe so charming? And I just couldn't resist these beautifully pink-filled sandwiches to share with you.

Enjoy Miss Sophie's beautiful write up on her personal story and tea sandwich recipes.

I look back often and reflect on how certain situations and certain people have shaped and molded the person I am today. My childhood and teenage years I was surrounded by a loving family of great cooks, and Godly men and women who taught me about life and gave me the building blocks I needed to go out into the world.....click here to read more.

Apologies - I haven't been browsing around your place for a bit - these little sammiches look delightful! and something with cream cheese and pineapple, just makes a southern boy's heart skip a beat!Hope you all are doing fab down there in the good earth!

Ok, so white bread isn't the most nutritious. So what? I'd happy enjoy a couple of these. You made them look so beautiful too. Red Dye 40 or not, a maraschino in my mouth is a welcome taste. Beautiful photographs. Truly colorful and well done.

Hey there! When cutting sliced bread for tea sandwiches, there are two ways. 1. For round ones like these above, use a biscuit cutter, bread must be soft and room temperature. Freeze in layers with wax or parchment paper in between. 2. For Triangular or rectangular shapes, FREEZE bread slices (very important for clean cut) first then slice. Quickly refreeze until needed. Both can be done two weeks ahead.

Another tip: sandwiches are easier to assemble when still frozen. By the time you finish assembling, bread is thawed and ready to eat. :)